This week, I had the great honor of meeting one of Asia’s most celebrated “dim sum” chefs, Michelin Starred Chef Mak Kwai Pui from the famous Tim Ho Wan Dim Sum Specialist restaurant in Hong Kong.
Literally translated, dim sum means “a touch from the heart” and it is a cuisine that is strongly linked to the ancient Chinese culture of visiting teahouses to rest and relax over a pot of fragrant tea and a light snack. Today, dim sum has evolved to become more than just a light snack, but a culinary experience for local epicures and a culinary fine art for many Chinese chefs.
Having Chef Mak visit Capella Singapore was a hit among hotel guests as well as the local community. I myself have visited Chef Mak’s Hong Kong restaurant and waiting for a table and a chance to enjoy his specialty—the Baked Barbecue Pork Bun with its delicately toasted crust encasing a rich blend of generously sliced succulent barbecued pork and savory sauce.
For four days, Chef Mak took over the kitchen Capella Singapore’s Cassia and epicures were granted the perfect opportunity to catch the culinary mastermind. During the visit Chef Mak let us in on the secret to great dim sum: patience and perfecting the basics. Culinary excellence aside that also makes for a great life lesson!
Chef Mak’s visit is just one of the impressive guests chefs Capella Singapore has had the pleasure of hosting. Hopefully you will be able to join us for the next special culinary experience. Keep an eye on Facebook for the details!